R 2011 Institute of Food Technologists Further reproduction without permission is prohibited C No claim to original US government works Journal compilation Compared to starch and protein, the content of lipids in most In this study, 5 small grain species, each with 2 genotypes (va- rieties or breeding lines),fines were sequentially (PF) pearled. as The wellcycle pearling as were corresponding analyzed pearled forobjective kernels lipid was content (PK) to and attheir FA each compare composition. distribution lipid The patterns content, within FA a composition, seed and among grain species. tein, vitamins, minerals, and1985; nutraceuticals Lampi (Summer and and othersled to others 2004; commercial Liu production of andwheat corn Moreau germ germ oil. 2008). oil, This rice bran has oil, and cereals is relatively low (about 3%).nutritional Their value contribution as toward well the asfeed, storage however, stability is of important. cereal-based Therefore, foodcarried various or studies out have to been documentsition the of content and lipids fatty in1975; acid Zhou whole (FA) and compo- others grains 1998; (Welchand Osman 1975; others and others 2008) Price 2000; as Mehmood andothers well 1977; as Parsons Price in and several Parsons, structuralBradbury 1979; parts Hargin and and (Youngs and Collins Morrison 1980; 1982;of Banas different and species others andtion 2007) varieties. of from However, research grains lipid onand content distribu- Moreau 2008), across while a nonecomposition has cereal reported within on seed a distribution cereal has of grain. FA been limited (Liu Vol. 76, Nr. 2, 2011 doi: 10.1111/j.1750-3841.2010.02038.x r This study was the first to document fatty acid distribution across a grain seed. Results provide 2 distribution, fatty acid, grains, oil content, pearling Barley, oats, rice, sorghum, and wheat, each with two genotypes, were sequentially abraded by an electric seed Journal of Food Science within a species was insignificant. pattern of oil content withinrate a of seed. Barley, decreasing rice, for andcontrast, sorghum the distribution had within first a oats similar few was distributionof characterized outer oil pattern, by layers within a characterized and gradual wheat by reduction fell a thenincreased, in between C18:1 rapid by oil and the C18:3 content gradual former decreased, across and 2 decrease thefor C18:2 types. seed. to pearled changed The For slightly, kernels. providing a distribution all a The new 10 flat differences reason inin grains, for value the oil improved from oxidative changing toward distribution stability seed intensity the within surface of a inner to FA seed, composition inner core. while among core, In varietal grain C16:0 difference species and in correspond C18:0 distribution to patterns those of content and FA composition of lipids scarifier. The pearling fines (PF)and and pearled fatty kernels acid (PK) (FA) at6.38% composition. each The of cycle were oil an analyzed content oat forto in lipid line. (mostly 36.64 whole Compared nonpolar) or compared with content dehulled with barleyrelationship grains 12.15 and between ranged to wheat, oil from rice, 15.61) content 2.18% oat, and in of PF and lower a % and sorghum wheat the of had variety cumulative C18:2 higher to level (35.69 relative of % to surface of 45.44 removal C18:1 essentially compared (31.60 describes with the 50.79 distribution to 61.50). The saturated and less unsaturated composition. major reasons for improved oxidative stability of pearled grains: reduced oil content and shift of fatty acids toward more Keywords: Practical Application: Abstract: For the majority of the world population, cereal-based foods within Seeds of 5 SmallKeShun Grain Liu Species Comparison of Lipid Content and Fatty Acid Composition and Their Distribution Direct inquiries to author Liu (E-mail: [email protected]. C334 MS 20101120 Submitted 9/30/2010, Accepted 11/23/2010. AuthorChemistry is with and Grain UtilizationResearch Laboratory, Natl. Unit, Small USDA-ARS, 1691 Grains S. and 2700 Potato West, Aberdeen, Germplasm ID 83210, U.S.A. Introduction removed from grains generally haveto increased concentration end-use of values many due beneficial nutrients, such as lipids, pro- such as roll milling, de-germinating,to and remove germ pearling, and/or have outer been layers used reduce of cereal undesirable grains. components, The processes such2007), as while improve phytate certain (Liu characteristicssuch and of others as remaining kernels, appearance,and texture, digestibility cooking (Klamczynski quality, andanthan oxidative others 2001). stability, 1998, Equally Yeung important and is Vas- that germ and bran fractions constitute the mostCereal important grains source are ofincluding generally hulls, energy divided pericarp, testa, and into embryodosperm. several nutrients. (germ), These aleurone, structural and structural parts, en- values, and parts end uses. vary Thistion in feature dictates of composition, heterogeneous nutrients distribu- nutritive throughout a seed. Several processing methods, C: Food Chemistry pce eoyeFaue i otn 1: 1: 1: 1: 1: Others C18:3 2.18 3.77 C18:2 2.95 C18:1 3.71 red Hard, C18:0 2.41 grain Red Short C16:0 Jefferson Hulled content Oil PR6E14 Koshihi Wheat Hulled 97AB7761 Sorghum Features Rice Baronesse Oat Genotype Barley Species riswr o eprdbfr euln n/rabrading. and/or dehulling before tempered not were grains ... a sd o l te ris cenwt oeM, code a with screen a grains, 9 other 5.5/64" all For used. was U.S.A.) × ulfie H) a ev nsfato,cnitn anyof seed g. each 250 mainly of was weight consisting dehulling initial for The fraction, testa. sample termed fines and screen, pericarp, heavy the germ, a hull, passed fine was that (HF), consist- material fraction fines The light hull a hulls. was of HULL, mainly a termed on ing screen, with material the sieve The of a opening). top (1.0-mm through the 18 fur- passing of was by size weight, mesh fractions kernel standard U.S. 2 original into the separated of about (oat) ther having 25% oat, or hulled or (barley) lab barley 11% hulled a of Further- through fraction Canada). hull going SPT-1, Huller the more, Model repeatedly Lab by (Agriculex, a removed machine by were threshing Hulls dehulled rice U.S.A.). standard rough was Minn., fixed Minneapolis, of oat Inc., a Hulled Codema, providing 5095, rpm. inch motor (Model per 1725 hp slots 1/4 of [8 a screen speed 8-mesh and an mm)] stone, (25.3807 carborundum with was fitted grit (Seedburo) barley 30 pearler hulled barley a Strong-Scott of procedure a by the dehulling out selected to 2007), carried be According (Liu species. to previously grain had described different equipment for lab used effective For of and sam- (pearling). pieces rice abrading rough to different 2 prior dehulling, and dehulled be oat, to hulled had 1 barley, ples) hulled (1 seeds hulled 5/64 L, code a with screen material. a passed foreign were and oats, samples kernels hulless broken Seed remove For each 1. to Table for screen in feature a through and described 10 name are of The sample total used. a seed features, and distinct selected having were lines samples, or varieties 2 with each c b a species. grain small 5 of genotypes 10 of composition acid fatty and content 1–Oil Table abrading to prior seeds hulled Dehulling materials grain Cereal Methods and Materials quality. nutritional use general improving or or for stability, them study species. storage of values, who made grain those materials among or for different grains valuable cereals be be would to lipids information expected Therefore, of Such are composition 2007). seed FA others and a and content within the amount (Banas in considerable tissue patterns a endosperm distribution oats, the as such in aleu- and others, is germ for in but concentrated regions, are grain rone with lipids vary cereals to most known for is distri- species; parts the structural because among simply lipids of necessary bution is grains among Comparison grains in distribution acid fatty & Oil o ae hles ris h hl edwsue.Frhle ris(nldn ie,dhle ed eeused. were seeds dehulled rice), (including grains hulled For used. was seed whole the grains, (hulless) naked For en fdpiaemaueet.Clm en ern ifrn etr ifrdat differed letters different bearing means Column measurements. duplicate of Means at cdcmoiinwsepesda%rltv ottlftyais hl i otn s r apeweight. sample dry as% content oil while acids, fatty total to relative as% expressed was composition acid Fatty o fetv baig(ihuiomt n esbreakage), less and uniformity (high abrading effective For wheat), and sorghum, rice, oat, (barley, species grain 5 of Seeds 90 m lte Sebr qimn o hcg,Ill., Chicago, Co. Equipment (Seedburo slotted mm) 19.04 × 3/4 RE ht 3.61 2.26 2.97 white Soft, 6.38 3.26 White grain Medium Brundage PR6E6 Hulless Hulless Bengal 99AB12334 Merlin (2.18 × 90 m lte a sd h cleaned The used. was slotted mm) 19.04 ... × 3/4 b b d d b e c f f a (1.98 P < 17.21 16.83 21.92 20.78 19.81 18.81 19.63 23.74 24.58 24.96 emdP0 hl euldkre a emdDHK. is termed grains) was naked kernel or dehulled seed while hulled PK0, accordingly. (either termed kernel named n whole and pearling, original obtained, of The were of cycle fractions (PK1-n) n nth kernels corresponding the and pearled (PF1-n) After fines 12. pearling to of factions 10 grain from with varied ranging n, termed types, cycles, pearling cycles of pearling number where The was ended. This the size. to charge due sample possible was reduced pearling final greatly sample further the progressed, no to cycles than reduced endosperm, was of pearling less area kernel As core the from min. When reduced. 30 ranging was as size size, long charge charge as to sample min a and 1 roughly type varied reach cycle to grain each order for with pearling in analysis, of pearling, duration chemical level, of removal for cycle surface g) 4% each 5 For on. (about so portion and small a collecting after was removal equation: layer following outer the 18- of level using an The remained determined weighed. through kernels were mixture screen abraded the The the on was screen. PF, sifting opening) by termed (1.00-mm PK material, mesh from surface separated The was off container. then pearled a was was material layer) into surface motor (outer and brushed The surface PK of grain rpm). motor mixture of The (1140 The 4% removed. center. speed about roughly the full after at and stopped into fixed fixed aligned propeller at horizontally was the performed drum with The cylinder drum. the the ( weight into remaining put was the or grain less for study the throughout The chosen was speeds. abrading. rpm. rpm) effective 1725 dual (1140 of to speed speed motor low corresponding factory The 1/6) original the and equaled which speed (1/3 motor, high new hp a with dual replaced was had a It with motor. came HP machine 1/3 The standard 2007). (Liu earlier the described following U.S.A.) procedure Minn., seed Falls, electric River an Thief by (Forsberg, mode successive scarifier a in abraded were grains hulless F fe euln,teiiilwoegan P0 n dehulled crude and and moisture (PK0) for duplicate grains in whole measured were (DHK), initial kernels the (HULL, fractions dehulling, hull after (PK1-n), HF) fractions kernel pearled (PF1-n), ucsieardn fdhldo rgnlhlesgrains hulless original or dehuled of abrading Successive hmclanalysis Chemical 0.05. ufc eoa (%) removal Surface h el bae enl newn nte yl fpearling, of cycle another underwent kernels abraded newly The hul- each for g 250 initially sample, seed each pearling, During the of kernels whole the or grains hulled of kernels dehulled The l ape,icuigfatoso ufc aeilpaldoff pearled material surface of fractions including samples, All d d b c c c c a a a 1.02 1.05 1.85 1.86 1.80 2.01 1.29 1.55 2.44 1.98 o.7,N.2 2011 2, Nr. 76, Vol. d d b b b b c c a a = / (nta apeweight sample [(Initial nta apeweight] sample initial 31.60 34.46 32.88 32.35 12.15 12.36 15.61 12.80 36.64 36.52 a , b , c b b b b c c c c a a r ora fFo Science Food of Journal 40.10 40.32 42.25 50.79 52.70 36.66 35.69 45.44 57.85 61.50 < 5 )o euldseeds, dehulled of g) 250 d d d b b e e c a a − × bae enlweight) kernel abraded 100 2.96 1.39 1.02 1.47 2.95 3.30 0.88 2.16 2.27 4.12 b d d d b b e c c a C335 1.87 1.74 1.72 2.75 2.79 1.15 2.05 2.11 3.14 3.60 d d d b b e c c a a

C: Food Chemistry Through pearling cereal grains sequentially by the seed scari- Examination of hulless barley (Merlin) (Figure 1A, circle mark- Lindberg and others (1964) compared the FA composition of fier, a relationship between oil contentoff in the (pearling surface fines layer abraded ormulative level PF) of at surface each removalthe could cycle 10 be of grains established for pearling, (Figurescribes each and 1 the of the distribution and of cu- 2).time, oil a Such content relationship relationship within between essentially oil aeach content de- seed. cycle in of At pearled pearling the kernel andcould same (PK) the also at cumulative be level established. of surface Althoughscribe the this removal distribution relationship of does oil notinformation content de- on within a lipid seed, content itcles of does progressed. remaining provide Such kernels information as is pearlinggrains, also cy- it important since is for thePK, most pearled the kernel data that pointsremoval is level in commonly refer Figure consumed. to 1while For the and the oil data 2 points content corresponding correspondingmoval of to to level the the the (60.51% highest initial to 0% cumulativegenotypes) whole re- 70.57%, refers grain, depending to on the oil grain content species of and the innerers) core shows that of the a oil seed. yieldthe in the oil intact content seed (PK0) in was 3.26%, PF1 but (resulting from the first cycle of pearling) Changes in oil content as pearling cycles progressed detected, but attic much (C14:0), lower palmitoleic(C20:1), concentrations, (C16:1), behenic including arachidic (C22:0), myris- and (C20:0), nervonic erucic eicosanoic (C24:1) (C22:1), acids.termed Collectively, lignoceric they as were “Others” (C24:0), grouped in and ence Table was 1. not For as most significantoat, FAs, as and the the sorghum varietal difference showed differ- a amongand wheat similar species. shared FA Rice, a composition, similar while one.relative Rice, % barley oat, of and C18:1 sorghum had (31.60 higher to to 36.64) 15.61) than barley and andpared wheat lower with (12.15 50.79 relative% to of 61.50).term In C18:2 fact, of for (35.69 relative oats, %, to rice,slightly the and lower 45.44 range sorghum, than in for that com- C18:1 formedium% (31.60 C18:2 of (35.69 to palmitic to 36.64) acid 45.44). (17.21 wasof All to just C18:0 grains 24.96), (1.02 and had relatively to lower% value 2.44) of and all C18:3 other FAs (0.88 ranged to from 3.30). 1.14% to The 3.60% summary rye, for wheat, all samples. barley, and oats.palmitic, oleic, They and found linoleic that asmore all C18:1 the and crops major less contained acids, C18:2 than butthe the oats FA others. contained They composition also of noticedParsons that the (1975) compared 2 contents and oat FAseven varieties composition grains of was (barley, lipids corn, in similar. oats, Price rye,and sorghum, found and triticale, that and C18:2 wheat) was thesorghum major were lower. FA The present, current although data oats ongrains and FA composition are of consistent small withParsons Lindberg (1975), and as others well (1964),2005), as Price several oats others and on (YoungZhou rice and and (Kitta others others and 1977; 1998), others and barley others Price 2000), (Price wheat and and (Welchothers 1975), Parsons Parsons and 2000; 1979; sorghum 1979; (Osman Osman Mehmood and among and studies, others if exists, 2008).grains; relate Major some to disagreement the previous linolenic reportsthat content of showed in higher the certain current C18:3this FA study. values is This than prone can toin oxidation be the and attributed sample thus storage affected to history most ascan the by well also differences fact as be analytical that methodologies. partially It growing attributed conditions to observed on effects FAand of composition others varieties of 1989). and grains (Saastamoinen (no solvent extraction ... in situ Vol. 76, Nr. 2, 2011 r 0.05. < P Journal of Food Science FA composition was measured using a previously described FA composition was measured by a method of direct methyla- The main classes of cereal lipids are triacylglycerides, glycolipids, Data were treated with the JMP software, version 5 (JMP, a Oil & fatty acid distribution in grains C336 Comparisons of FA composition of wholekernels or among dehulled grains Results and Discussion Comparisons of lipid content of wholeamong or grains dehulled kernels Data treatments and statistical analysis lipid contents, andaccording FA to an composition. official method Moisture (AOACoil 2002) and was content used to into determined convert adetermined dry by an matter AOCS basis. Officiala The Procedure fat (AOCS analyzer crude 2005), (Model XT using lipid 10,U.S.A.). content Ankom Macedon, However, Technology, N.Y., instead was of usingused petroleum as ether, the extracting hexane solvent. was method (Liu andmethyl others esters by 1995a), direct transmethylation whicha and gas involved analyzing chromatography preparing them instrument with (Agilentnologies, FA Santa 6890N, Clara, Agilent Calif., Tech- U.S.A).for Detailed the running GC conditions were also previouslyThe described percentage (Liu of and others an 1995b). expressed individual as area FA percentage relative of to the total the peak total area in FAs each was sample. tion by which lipids were derivatized and phospholipids. Triglyceridesin are nonpolar cereals. In andby the predominant extracting present with study, hexane, theportion a lipid of nonpolar content polar solvent. was Although lipidsportion a measured of could small the be lipids extractedthe extracted by would term be hexane, oil nonpolar. thewas can In major this relatively also lower regard, be (Table used. 1),compared with The ranging legumes oil and from oilseeds. 2.18% contenthad Among to in the 5 grain highest 6.38%, the species, lipid as 10 oats of content, grains the followed 3 by sorghums (barley,Varietal rice, and difference and the was wheat), also rest which noticedin had in this barleys similar study, for and oil hulled oats.oat, content. grains Note and (including that 2 1 rough hulled ricekernels barley, (PK0) 1 samples), since hulled DHK the were hull usedThis or instead husk also of is nonedible whole makes partgrains. of comparison the Otherwise, grain. easier the betweencontent presence of hulled hulled of and grainsgrain hulls to hulless species some in would extent. this Data reduce study are on(Price agreeable the oil and with content many Parsons oil previous of 1975; studies 5 Hargin and Morrison 1980). Business unit of SAS,standard Cary, deviations, N.C., U.S.A.) and for averaged calculatingor standard means, deviations. dehulled For grain whole conducted in samples, order analysis to investigatebination of the of effect variance species of and sample (ANOVA)sition. variety) type was The on (com- lipid Tukey’s honestly contentconducted significant and for FA difference compo- pair-wise testsignificant comparisons was effect then when at ANOVA showed a was made). Thus, thethat FA of composition total is lipids, consideredpolar rather to than triclycerides, represent any polar particularto types glycolipids, oilseeds of and and lipids legumes, physpholipids). all (non- 10 Similar including grains palmitic tested (C16:0), contained stearic 5 major (C18:0), FAs, (C18:2), oleic (C18:1), and linoleic linolenic (C18:3) acid. Several other FAs were also C: Food Chemistry iue2Olcneti erigfie P)adpaldkres(K fot A n ha B,ec aig2vreiso lines. or varieties 2 having each (B), wheat and (A) oats of (PK) kernels pearled and (PF) fines pearling in content 2–Oil Figure lines. or varieties 2 having each (C), sorghum and (B), rice (A), barley in (PK) kernels pearled and (PF) fines pearling of content 1–Oil Figure circles) empty 1A, pro- (Figure fractions cycle PF pearling in the content as oil of the is, level gressed), cumulative (that the increased As removal layer fractions. all surface of highest the 12.19%, was grains in distribution acid fatty & Oil . 002. 004. 006. 70.0 60.0 50.0 40.0 30.0 20.0 10.0 0.0 A Oil content (%) AB

Oil content (%) 10.00 12.00 14.00 0.00 2.00 6.00 8.00 4.00 10.00 6.00 0.00 8.00 2.00 4.00 . 002. 004. 006. 70.0 60.0 50.0 40.0 30.0 20.0 10.0 0.0 Cumulative levelofsurfaceremoval(%) Cumulative levelofsurfaceremoval (%) C Oil content (%) 12.00 14.00 16.00 10.00 0.00 2.00 4.00 6.00 8.00 ... . 002. 004. 006. 70.0 60.0 50.0 40.0 30.0 20.0 10.0 0.0 Hulled barleyPF Hulless barleyPK Hulled barleyPK Hulless barleyPF Hullless oatPK Hulless oatPF Hulled oatPF Hulled oatPK Cumulative levelofsurfaceremoval(%) B Oil content (%) kernel whole of value the than (PF6) lower removal was surface 38% which about 2.04%, at value became the (after removal pearling), of surface cycles 38% 6 about to 0% between sharply decreased 15.00 25.00 10.00 20.00 5.00 Oil content (%) 0.00 0.00 1.00 2.00 3.00 5.00 4.00 . 002. 004. 006. 70.0 60.0 50.0 40.0 30.0 20.0 10.0 0.0 Red sorghumPK White sorghumPF White sorghumPK Red sorghumPF . 002. 004. 006. 70.0 60.0 50.0 40.0 30.0 20.0 10.0 0.0 o.7,N.2 2011 2, Nr. 76, Vol. Cumulative levelofsurfaceremoval (%) Cumulative levelofsurfaceremoval(%) r ora fFo Science Food of Journal Medium grainricePK Short grainricePK Medium grainricePF Short grainricePF Hard wheatPK Soft wheatPF Hard wheatPF Soft wheatPK C337

C: Food Chemistry Total lipid content of embryo, . This changing pattern of oil in oats is featured by (1) the grad- The oil changing pattern of wheat (Figure 2B) fell in between The observed oil distribution patterns in PF and PK fractions Similar to the oil content, through pearling sequentially by the The results revealed that as pearling cycles progressed, FA com- ual reduction in thepearling; oil (2) the content oil throughout contentslightly the in higher whole the than cycles first the few of vations PF corresponding indicate fractions PK that were just fractions. forbran The region oats, obser- and the that theamount oil inner of is endosperm oil. less contained Again,terns a concentrated substantial varietal within in a difference the species inthe was initial oil not oil distribution obvious content. regardless pat- of difference in the pattern of oatsalthough it and resembled the more pattern tosome that of of difference barley, oats rice, between (Figure 2A). and softregard There to sorghum, and was changes in hard the wheat, firstoil few particularly yield PF fractions. with increased For initially, hardRegardless, wheat, reached the the a oil peak,still content and had then in about decreased. inner 45%compared with of core 2.2%). This the regions % whole valuesorghum (endosperm) is but grain higher lower than oil than barley, rice, oats. content and (about 1.0% and differences among 5erally species of consistent grains with in previousstructural findings this parts study of were oil of gen- distribution certaintionated seeds within grains. of 2 Youngs oat and varietiesscutellum, others into groats, and (1977) hulls, bran, frac- embryonic endosperm, axis.ether They extracted found lipids that20.6, in and the these 12.6% content (dry fractions of 2.0, basis), were respectively, for 6.4, 8.0, one 5.2, 2.3, variety,both and 9.5, 20.4, varieties, 5.5, the 6.8, 10.6%, difference in respectively,and lipid for bran content between another tissue endosperm was variety.grains. substantially In Price lower and thansition Parsons those of (1979) of lipids measured most in content other fractions the and of embryonic compo- hulless axis,that bran-endosperm, barley total and and hull lipid hulless“James content oat Hulless” of caryopses, “Prilar oats andbran-endosperm, Hulless” was found barley and 7.2% was hulland 3.2% fractions 2.4%, and respectively, of and of barley oatsspectively. was Although was 21.2%, they 19.6%, 7.1%, did and 2.8%, not 4.4%,they re- separate reasoned bran that from endosperm, thecompared relatively to high barley total indicateslipids lipid in the the content presence endosperm of of fractionBanas of considerably oats and the others more oat (2007) also seedoil showed than that (86% barley. the Later, to majority 90%) ofamount resides oat in grain of the lipid endosperm inbran tissue. endosperm In and contrast, of embryo the brown containand rice 56% Collins and is 1982). 22%, only respectively 22%, (Brandbury while seed scarifier, a relationship between FA compositionlayer in the abraded surface off (pearlingand fines the accumulated or level PF) offor at surface each removal each could of cycle be 10describes of established grains pearling the (Table 2 distribution to ofAt 6). each the Such FA same relationship in time,remaining essentially relative% relationships pearled within between kernel a FA (PK) seed. accumulated composition at level in each of the cycleThis surface of relationship does removal pearling not describe could and distributionwithin the also of as FA composition be seed, established. butremaining conveys kernels information after on progressive abrading. lipid composition of position changed. In other words, FA composition varied with Changes in FA composition as pearling cycles progressed ... Vol. 76, Nr. 2, 2011 r Journal of Food Science For PK fractions of the hulless barley (Figure 1A, solid cir- With increasing cycles of pearling, the hulled barley Baronesse Rice (Figure 1B) and sorghum (Figure 1C) followed simi- In contrast, oats showed a different changing pattern in oil Oil & fatty acid distribution in grains C338 (3.26%). These outer layersresponded with to fast the decreasing structural oiland parts content germ, of cor- pericarp, thepoint, seed former coat, further 3 aleurone pearling collectivelyoil inwards known content, also but as led at bran. a tomoval, the much From a oil reduced this content gradual rate. in At decrease the0.50%, about material in representing 70% of surface endosperm this re- seed composition.of section The decrease was above only in pattern oil contentwithin describes the seed the of distribution this pattern particular of barley oil variety. cles), as the level of12% surface (after removal 2 progressed cycles fromabout 0% of 88% to pearling), about of with thequickly resulting decreased original PK2 from representing kernel 3.26%decrease mass, (PK0) in to the oil 1.37% value yield (PK2). in ofseveral The PK outer oil fractions sharp layers content was (PF) mainlyThe due that to oil had removal yield of the of largerpearling PF concentration was fractions several of times obtained oil. greaterFrom by than here, initial further that several pearling of cycles led correspondingHowever, at to of PK. further about decrease 38% in removal,inal oil corresponding kernel content. to mass 62% forlevel of of PK6, orig- 0.47%, the representing oilpearling endosperm cycle content composition. reached reached When to a aboutPK11 the flat 70% representing about surface bottom 30% levels, of withcontent the resulting was still original measurable, kernel at mass, 0.42%. the oil (Figure 1A, square markers) followed similaroil patterns content of as changes the in hulless variety,DHK when was hulls treated were removed as and if the the it was hull PK0 fraction of hullessfractions, had barley. even This lower much is than because PK0. lower Studies oilstructural have part, documented content cereal that hulls as to have a aparts than different of composition other grains than other PF (Youngs and others 1977; Price andlar Parsons 1979). changing patterns(Figure 1A). as They barley arecontent featured for during the by both first (1) fewual cycles PF rapid of decrease reduction pearling, and to followed in by a PK a thePF flat grad- oil fractions fractions bottom; (2) werePK the several fractions. oil times The content higher observations insorghum, indicate the the than oil that first the is for few largelyregion. corresponding barley, The concentrated rice, inner in endosperm and the contained germ muchference less and oil. in the Varietal dif- distribution bran patternsregardless within of the a difference species in was the not initial obvious oil content. content as thetion pearling of cycle hulless oats progressed (Lineindicates (Figure 99AB12334) 2A). that (Figure 2A, Examina- the circlewhile oil markers) the yield in oilpearling) the was content 7.05%. intact in The seedonly difference PF1 (PK0) 0.70%. between (resulting the As was 2 the 6.35% fromcreased, fractions cumulative the the level was of oil 1st surfacegradually content layer layer all in removal the of both in- wayfraction PF to (PF12) about and still 60% had PK an removal oilkernel level fractions content where fraction of decreased the 3.89% (PK12) fines and theence had remaining in an the oil oiltissue content content was between of the much 4.57.sorghum. outer less The Even surface though than differ- and the that thehulled initial inner observed oat oil content with line wasto barley, (97AB7761) much the rice, less, showed hulless the and a line,were similar as removed, DHK the changing cycle was pattern (Figure treated of 2A). as pearling increased. if After it hulls was PK0 of hulless oat C: Food Chemistry K26.92.619 84 48 .524 05 03 .13.34.808 2.08 2.11 2.08 0.84 2.04 0.82 2.03 40.58 0.83 1.98 0.85 40.60 34.63 1.97 0.86 40.59 34.45 40.57 1.95 0.86 1.51 34.69 40.59 1.95 0.88 34.95 1.51 40.58 1.95 0.90 20.36 34.98 1.97 1.49 40.71 1.47 0.91 20.52 35.23 2.01 60.51 40.86 1.44 0.92 20.32 35.20 55.50 0.94 20.11 40.72 2.05 1.42 35.16 49.12 0.95 20.10 40.52 1.40 42.41 35.52 40.31 19.93 2.42 1.38 36.83 1.02 36.03 40.20 19.85 1.99 36.43 2.23 1.37 31.07 19.74 2.04 36.78 1.96 40.32 1.36 1.25 26.82 1.85 1.34 19.53 2.05 0.83 1.22 21.58 2.06 36.52 1.75 1.27 19.23 44.82 0.87 1.19 18.16 19.01 2.00 1.58 1.12 40.41 44.98 0.88 13.30 1.29 28.45 18.78 1.93 1.42 0.90 1.06 6.46 40.59 45.20 36.78 28.41 45.22 1.93 1.76 0.95 1.00 2.66 40.53 18.81 1.91 36.71 28.35 40.46 45.23 1.89 2.02 1.00 0.80 28.72 1.33 1.77 37.03 0.00 40.12 44.90 1.87 2.26 0.99 0.96 21.16 37.37 29.03 1.28 1.59 39.76 45.28 1.85 2.48 0.99 1.51 1.08 18.66 21.39 38.09 29.78 1.85 1.25 39.46 44.54 2.46 1.21 1.00 1.45 1.19 18.50 21.70 38.83 30.39 67.49 1.92 60.51 39.00 21.59 44.00 1.19 1.03 1.32 1.29 18.26 39.34 30.79 64.61 2.48 2.75 55.50 1.18 18.00 38.71 21.49 43.49 1.16 1.10 1.33 40.05 31.08 60.63 49.12 2.09 17.67 38.49 21.42 43.03 55.53 1.14 1.25 42.41 40.51 31.35 37.58 1.39 1.47 PK12 17.33 21.02 42.80 2.41 51.28 (hulless) 1.12 1.37 36.83 99AB12334 40.85 31.60 36.63 PK11 17.15 20.69 42.29 2.40 46.48 1.12 1.48 31.07 43.45 32.11 42.25 PK10 16.94 20.45 42.98 2.38 41.82 1.08 1.08 1.58 26.82 2.40 1.01 PK9 16.80 31.03 20.22 32.35 37.39 1.09 1.54 21.58 2.40 0.81 PK8 16.70 42.63 20.02 34.14 1.10 18.16 16.10 2.38 1.56 1.11 1.55 PK7 42.61 19.75 31.10 13.30 32.27 15.58 2.36 1.13 PK6 6.46 42.58 28.35 20.10 32.23 42.29 19.63 2.29 1.21 PK5 2.66 26.44 1.67 32.32 42.39 2.23 1.29 PK4 33.02 1.67 42.34 25.00 2.10 1.41 PK3 0.00 19.94 33.18 1.65 42.29 1.97 1.59 1.50 PK2 20.01 33.90 42.03 1.85 1.53 1.86 PK1 19.97 34.59 67.49 5.82 19.59 41.84 1.41 2.95 2.22 DHK 35.46 64.61 19.37 41.44 1.30 2.89 2.58 PK0 36.11 60.63 2.67 18.76 41.04 4.15 7.33 55.53 1.19 1.97 36.78 2.52 18.17 40.64 PF12 51.28 1.11 1.96 37.45 34.06 2.58 17.62 PF11 1.91 46.48 49.57 1.03 4.08 38.12 2.66 17.22 PF10 1.89 41.82 49.70 0.96 27.81 5.89 50.14 2.75 16.79 33.05 PF9 1.92 37.39 0.88 5.97 50.45 2.84 16.36 2.39 PF8 1.95 34.14 6.27 (hulled) 21.54 97AB7761 50.37 2.61 15.93 PF7 1.99 31.10 2.77 6.47 25.77 50.29 2.61 PF6 2.04 28.35 3.30 7.03 2.58 32.10 2.70 50.20 PF5 26.44 2.61 7.65 2.57 2.21 32.02 50.10 25.00 30.70 PF4 31.76 8.36 2.48 70.57 2.11 2.39 PF3 31.58 50.19 9.15 2.38 2.62 67.56 PF2 22.00 31.24 57.22 2.26 50.29 10.49 2.11 PF1 2.95 30.87 50.41 2.69 50.10 2.14 2.18 HF 11.87 30.43 2.84 44.18 2.21 2.08 13.62 50.79 3.08 1.71 HULL 29.96 37.55 2.24 2.15 3.11 2.02 1.69 28.85 15.61 29.99 1.95 2.11 1.80 Fraction 50.68 3.12 2.04 50.86 2.09 21.66 1.88 27.72 50.35 3.13 1.80 1.97 26.27 51.19 2.07 7.29 50.15 16.94 51.32 3.13 7.65 2.01 2.18 7.40 50.01 2.11 24.58 12.11 51.74 8.90 3.01 7.62 2.06 2.22 5.94 2.30 2.42 7.46 51.91 9.94 4.24 2.83 2.11 50.25 2.13 2.26 2.69 7.45 52.09 4.14 2.15 2.20 0.00 31.99 50.45 2.03 2.82 2.95 3.90 7.69 29.27 11.40 52.29 2.07 2.07 2.23 32.07 50.78 2.81 3.19 3.78 7.93 29.07 13.59 31.12 52.47 51.05 29.31 70.57 1.96 3.45 3.60 2.33 8.21 16.32 30.46 69.78 2.81 53.01 2.79 3.82 51.07 29.25 67.56 (hulless) 1.99 3.42 2.44 8.73 18.13 Merlin 66.50 57.22 29.26 51.10 29.05 53.03 61.82 1.71 3.21 9.20 19.31 50.22 2.42 50.10 2.57 3.30 27.04 28.85 53.05 56.05 1.63 3.01 20.51 10.04 2.54 PK11 24.38 28.61 20.91 44.18 51.01 2.71 1.57 2.82 53.08 10.95 52.71 1.96 PK10 22.86 28.29 37.55 45.80 2.58 1.50 2.68 1.53 1.99 PK9 21.77 12.07 27.75 29.99 12.80 39.79 2.54 2.03 52.50 2.46 PK8 20.65 27.14 21.66 33.44 2.18 20.72 52.78 2.34 2.36 2.01 PK7 26.47 16.94 53.18 29.67 7.78 2.34 2.31 PK6 12.11 53.39 25.39 8.00 25.66 24.96 2.24 5.94 2.45 8.31 PK5 20.75 3.28 53.56 2.30 2.67 9.65 PK4 3.04 53.75 15.09 2.30 0.00 2.68 2.84 PK3 29.83 10.82 53.81 2.39 2.41 2.93 PK2 29.49 12.03 3.56 29.01 53.84 2.17 3.08 PK1 14.10 69.78 27.96 53.81 1.93 3.39 DHK 15.33 66.50 27.05 53.91 6.47 6.64 61.82 1.74 PK0 16.14 26.11 53.45 56.05 1.61 16.94 50.20 24.21 PF11 51.01 1.57 6.68 17.60 23.20 PF10 45.80 1.50 13.48 22.49 44.08 PF9 39.79 1.42 21.67 0.96 PF8 33.44 (hulled) 13.35 Baronesse 21.19 PF7 29.67 24.68 PF6 25.39 1.06 PF5 20.75 15.09 26.83 PF4 PF3 PF2 11.09 PF1 HF HULL Fraction b a lines. oat 2 of kernels pearled and kernels, dehulled and whole fines, pearling in composition acid 3–Fatty Table b a varieties. barley 2 of kernels pearled kernels, dehulled and whole fines, pearling in composition acid 2–Fatty Table grains in distribution acid fatty & Oil at cdwsepesda eaiet oa at cd.HF acids. fatty total to relative % as expressed was acid Fatty HF acids. fatty total to relative % as expressed was acid Fatty en fdpiaemaueet,wt naeaesadr eito f01 o i otn n .4frftyai composition. acid fatty for 0.24 and content oil for 0.13 of deviation standard average an with measurements, duplicate of Means en fdpiaemaueet,wt naeaesadr eito f01 o i otn n .4frftyai composition. acid fatty for 0.24 and content oil for 0.13 of deviation standard average an with measurements, duplicate of Means eoa Removal Removal eoa Removal Removal ee % 1: 1: 1: 1: 1: teslvl()C60C80C81C82C83Others C18:3 C18:2 C18:1 C18:0 C16:0 (%) level Others C18:3 C18:2 C18:1 C18:0 C16:0 (%) level ee % 1: 1: 1: 1: 1: teslvl()C60C80C81C82C83Others C18:3 C18:2 C18:1 C18:0 C16:0 (%) level Others C18:3 C18:2 C18:1 C18:0 C16:0 (%) level ... = = ulfie;PF fines; hull PF fines; hull = = erigfie;PK fines; pearling PK fines; pearling = = ere enl;PK0 kernels; pearled PK0 kernels, pearled o.7,N.2 2011 2, Nr. 76, Vol. = = hl enl;DHK kernels; whole DHK kernels; whole r ora fFo Science Food of Journal = = euldkernels. dehulled kernels. dehulled a , b a , b C339

C: Food Chemistry b , a b , a dehulled kernels. = whole kernels. = whole kernels; DHK = pearled kernels; PK0 = maining others with increasingTable surface 7 removal with were several tabulated short in tern symbols, of oil along content. with In general, theand for changing genotypes, all as 10 pat- grains the with pearling varyingPF cycle species increased, and in PK, fractions ofand saturated both C18:3 FAs decreased, (C16:0 C18:2 and and the C18:0) remaining others increased, had C18:1 mixed pearled kernels; PK0 = pearling fines; PK = pearling fines; PK = ... Vol. 76, Nr. 2, 2011 r level (%) C16:0 C18:0 C18:1 C18:2 C18:3 Others level (%) C16:0 C18:0 C18:1 C18:2 C18:3 Others level (%) C16:0 C18:0 C18:1 C18:2 C18:3 Others level (%) C16:0 C18:0 C18:1 C18:2 C18:3 Others Removal Removal Removal Removal Journal of Food Science Means of duplicate measurements, with an average standard deviation of 0.13 for oil content and 0.24 for fatty acid composition. Means of duplicate measurements, with an average standard deviation of 0.13 for oil content and 0.24 for fatty acid composition. Fatty acid composition was expressed as % relative to total fatty acids. PF Fatty acid was expressed as % relative to total fatty acids. PF Oil & fatty acid distribution in grains a b C340 a b Table 5–Fatty acid composition in pearling fines, whole and pearled kernels of 2 sorghum lines. Table 4–Fatty acid composition in pearling fines, whole and dehulled kernels, and pearled kernels of 2 rice varieties. fractions obtained. Sincerelative to total FA FAs, with composition increasing cyclethe was of pearling, oil even expressed though content aschanging in patterns % fractions of FAs ofcreased, were mixed: both and some still PF decreased, others others andcomparison, in- remained PK the relatively decreased, changing unchanged. For the patterns easy of 5 major FAs and the re- FractionPF1PF2PF3PF4PF5 7.03 12.76PF6 16.68PF7 14.59 19.57PF8 14.93 23.90PF9 15.07 2.02 2.14 28.48PF10 15.21 PR6E14 (red) 2.27 32.58 39.71PF11 15.70 38.41 2.02 37.48 16.29 38.72 37.63PK0 1.88 42.36 39.41 16.73 46.36 37.63PK1 2.03 40.26 18.37 2.25 49.88 37.86PK2 2.64 2.20 40.79 20.11 38.01 21.82PK3 2.42 2.58 40.53 2.71 37.99 25.73 0.00PK4 2.13 3.05 2.48 39.67 3.47 37.23 7.03PK5 1.92 2.35 39.02 4.07 12.76 36.44PK6 1.84 2.22 16.83 37.63 35.37 7.96 16.68 14.79PK7 1.83 2.12 17.46 36.01 32.82 19.57 19.52 17.84 34.71PK8 2.44 1.88 2.18 23.90 23.34 15.07 18.10 32.76 15.29PK9 2.85 2.00 2.23 2.79 2.06 28.48 36.64 28.81 18.90 15.55PK10 2.32 1.50 2.76 1.99 1.62 32.58 35.26 34.38 19.91 15.77PK11 2.40 40.10 34.96 3.08 1.65 37.48 40.35 2.57 20.95 16.16 31.77 40.39 34.76 31.66 3.48 1.67 42.36 45.98 2.62 40.48 21.88 16.74 2.27 46.36 34.12 32.27 3.78 1.70 47.64 50.80 40.55 22.40 47.28 18.12 2.41 49.88 32.99 54.61 32.76 2.27 4.06 1.69 40.05 23.53 46.54 21.63 1.72 31.70 58.08 33.44 24.21 2.19 2.18 4.42 2.28 1.90 39.48 45.95 24.63 1.65 30.55 33.94 24.81 27.52 2.16 4.70 2.18 2.40 1.65 39.29 45.04 4.96 29.34 33.58 29.61 2.31 2.10 2.82 1.85 1.66 1.87 39.12 44.32 0.00 5.18 3.22 27.57 32.17 PR6E6 2.43 1.95 (white) 1.69 1.81 39.30 43.07 26.68 7.96 3.55 14.79 30.96 2.53 1.75 1.83 1.76 39.43 40.33 25.90 29.66 19.52 17.21 39.22 2.65 1.73 1.85 1.72 37.99 28.83 23.34 18.05 39.04 19.04 35.83 2.73 1.82 1.87 1.57 1.85 2.76 28.81 19.74 34.15 1.90 1.90 1.61 2.02 2.78 2.11 1.95 34.38 20.94 2.04 31.60 1.66 2.17 1.97 40.35 2.17 22.66 31.54 1.71 31.40 2.34 45.44 45.98 2.29 1.82 24.08 31.31 2.58 44.56 50.80 1.89 43.77 25.70 54.61 30.78 2.16 2.78 43.23 27.24 58.08 30.04 2.15 2.05 3.07 42.25 27.73 29.14 28.12 1.99 3.35 1.74 40.85 28.11 28.39 2.04 3.39 1.69 1.62 40.08 3.42 27.13 2.13 1.57 39.13 3.34 26.79 2.20 1.64 38.22 26.52 2.34 1.75 37.97 26.18 37.76 2.46 1.72 37.76 2.48 1.66 2.50 1.60 2.47 1.65 1.68 1.88 FractionHULLPF1PF2 19.50PF3PF4 22.25PF5 40.27 24.67PF6 3.53 27.44PF7 17.61 Koshihi 30.00PF8 18.70 (short grain) 19.35 1.63 34.71PF9 19.29 1.88 38.82PF10 17.39 19.83 44.73 1.91 42.89PF11 21.53 41.14 1.84 1.95 47.13 29.86 26.37 40.45PK0 1.85 51.81 33.06 31.15 57.05 14.01 39.82DHK 1.09 1.76 33.39 34.68 63.29 37.51PK1 1.11 1.68 33.69 36.82 30.74 37.45PK2 1.09 1.71 4.80 34.38 19.63 24.04 37.29 0.00PK3 1.08 1.71 3.85 19.50 36.20 1.79 20.79PK4 1.09 3.60 38.00 24.18 1.79 22.25 22.71 18.78PK5 1.18 3.36 23.74 37.73 17.47 23.79 24.67 25.35PK6 1.28 3.22 2.34 37.64 16.70 27.44 28.36 25.43 38.33 16.30PK7 1.86 1.29 1.80 2.86 30.00 31.38 26.87 39.34 16.74 31.80PK8 1.31 2.51 1.74 1.38 1.48 34.71 32.88 34.92 28.89 32.72 17.25PK9 2.22 32.32 1.68 1.47 1.62 38.82 39.96 29.86 18.02PK10 1.98 35.69 29.00 39.97 36.27 1.62 1.78 42.89 44.38 1.76 31.63 19.15PK11 1.01 25.74 40.39 1.57 1.87 47.13 49.08 1.56 38.36 31.88 36.82 23.27 1.39 Bengal 1.40 (medium 22.04 40.86 1.47 grain) 1.94 51.81 54.32 40.20 32.12 36.24 27.55 57.05 19.90 60.19 40.12 7.43 1.51 1.47 0.93 2.06 42.07 32.38 35.58 32.09 3.60 3.20 63.29 15.94 65.64 38.75 1.61 1.47 0.91 2.26 43.14 32.33 35.48 35.39 15.25 33.59 32.27 37.20 1.76 1.48 0.88 2.48 2.93 4.11 45.10 35.60 14.58 28.70 32.21 38.42 1.86 1.53 0.86 2.70 2.70 3.70 45.58 19.63 36.55 0.00 1.86 2.90 13.88 23.51 2.04 0.83 2.14 3.24 46.05 36.76 2.25 3.17 22.71 13.82 20.29 2.10 0.78 2.07 3.16 46.54 37.00 13.65 18.25 21.65 25.35 21.92 2.16 0.73 1.95 3.09 46.39 36.77 13.44 17.04 28.36 46.08 23.02 36.86 2.22 0.67 1.94 1.80 2.51 1.98 31.38 45.71 25.28 36.30 2.23 0.68 1.65 2.20 2.31 2.13 0.69 34.92 28.33 34.74 1.50 34.46 1.86 2.41 2.36 0.69 39.96 31.39 1.67 1.42 33.31 36.90 2.43 36.66 44.38 1.88 1.21 34.05 30.18 2.50 49.08 2.12 1.54 36.97 35.03 0.90 25.57 0.88 2.74 54.32 37.48 35.69 60.19 20.94 0.91 2.74 38.87 36.39 65.64 17.58 2.91 0.87 2.80 3.14 40.27 36.41 15.88 36.43 0.89 2.86 2.53 40.72 14.99 37.79 0.91 2.94 2.39 41.37 3.03 14.04 0.88 2.00 41.44 3.41 13.48 0.93 1.62 41.51 12.86 0.95 1.34 42.01 12.48 42.58 0.97 1.20 41.50 1.04 1.21 1.12 1.22 1.10 1.19 1.15 1.15 C: Food Chemistry ogu RE4RdPaln fines Pearling fines Pearling Red PR6E14 red Hard, Sorghum Jefferson Wheat K05.32.812 01 25 .608 62 17 .51.15.337 1.69 1.85 1.88 3.71 1.92 3.62 1.96 3.63 57.63 57.78 1.90 fines Pearling 3.63 11.11 58.08 1.81 3.63 11.11 58.41 1.76 3.60 11.06 1.35 grain 58.80 1.97 Short 1.92 1.33 3.73 11.01 58.40 fines 1.87 1.29 Pearling 3.80 21.72 10.95 21.63 58.48 1.25 3.93 4.02 11.30 21.52 Koshihi 58.52 1.20 4.12 11.51 66.24 21.41 58.39 61.64 58.13 1.20 11.62 21.27 1.82 0.86 54.96 57.85 1.15 Hulled 11.76 1.71 11.95 Rice 21.40 0.85 47.71 1.12 1.70 12.15 0.85 21.18 39.10 3.51 1.05 2.71 1.03 Baronesse 1.69 0.84 3.52 21.06 30.09 2.66 1.02 1.69 0.87 3.59 2.59 58.31 20.90 62.39 20.84 20.89 58.51 1.77 0.92 3.67 2.51 Barley 62.52 20.78 15.57 10.96 10.17 58.41 62.71 1.85 0.93 3.76 2.52 11.29 10.26 5.34 10.15 58.32 62.94 1.95 0.95 4.05 2.54 11.69 10.12 1.19 1.29 0.00 58.20 63.09 2.04 1.02 2.74 1.20 4.36 2.58 12.13 10.08 1.29 57.68 63.27 1.08 1.13 4.63 1.29 2.63 21.71 21.20 12.65 10.13 1.11 21.27 57.15 63.11 1.05 4.91 1.29 2.70 5.48 21.18 13.13 10.19 1.14 white) 21.07 56.81 21.15 62.93 (soft, 0.95 1.24 2.77 Brundage 13.62 66.24 10.55 63.68 2.86 20.86 56.48 21.10 62.82 61.64 55.52 0.89 1.19 13.87 10.97 59.93 0.91 2.96 20.60 20.94 62.72 54.96 54.51 0.83 1.17 14.12 11.14 62.14 13.60 20.35 20.75 0.90 47.71 47.78 0.83 1.14 11.31 61.50 0.91 2.48 PK11 20.09 20.55 39.10 11.81 42.12 0.83 1.09 0.87 0.82 PK10 19.87 20.33 30.09 12.36 35.27 2.44 1.05 62.70 0.75 2.41 1.05 PK9 19.65 20.21 20.09 20.89 28.27 0.79 2.53 1.05 PK8 62.70 20.10 15.57 20.09 9.96 62.78 19.96 0.92 2.63 PK7 10.26 15.19 5.34 10.34 63.68 19.81 1.08 2.62 PK6 10.71 10.37 1.21 64.43 1.10 2.83 PK5 5.44 10.66 1.16 63.94 1.10 1.12 3.07 PK4 0.00 21.55 10.61 1.34 62.75 1.06 3.35 PK3 21.39 11.47 21.07 61.37 1.00 3.55 PK2 12.68 63.68 4.10 20.51 61.21 0.85 PK1 14.10 59.93 20.04 60.87 54.51 0.87 PK0 14.33 59.59 19.95 47.78 0.90 14.75 19.47 PF11 15.07 42.12 0.86 18.91 PF10 35.27 0.84 red) (hard, 0.90 18.40 Jefferson PF9 28.27 17.99 PF8 20.09 18.13 PF7 15.19 PF6 10.37 5.44 PF5 PF4 PF3 PF2 PF1 Fraction a 7B71Hle erigfines Pearling Hulled 97AB7761 Oat pce eoyeFaue rcin ee % %d)C60C80C81C82C83Others C18:3 C18:2 C18:1 C18:0 C16:0 dm) (% (%) level Fractions Features Genotype Species a levels culmulative with kernels pearled and species. fines grain pearling small of 5 of composition genotypes acid 10 fatty from and removal content layer oil surface in of trends 7–Changing Table b a varieties. wheat 2 of kernels pearled and whole fines, pearling in composition acid its 6–Fatty reducing can Table by pearling), kernels barley remaining and the practiced of polishing, commercially stability rice storage is removing improve milling, which that wheat know grains, as all of (such we (bran) example, layers new above For surface the significant. importantly, wheat is More on of 1980). finding previously found distribution Morrison seed heterogeneous and the to (Hargin within lipids attributed of be types can various study this in degree. reduced a fractions, at PF cases the of some those all followed in PK although for of Also patterns slightly. changing the changed but grains, or genotype, and unchanged species remained grain mostly on depending patterns, changing grains in distribution acid fatty & Oil hnigtrends: Changing PF acids. fatty total to relative % as expressed was composition acid Fatty en fdpiaemaueet,wt naeaesadr eito f01 o i otn n .4frftyai composition. acid fatty for 0.24 and content oil for 0.13 of deviation standard average an with measurements, duplicate of Means h hnei Acmoiinwti eelse observed seed cereal a within composition FA in change The eoa Removal Removal ee % 1: 1: 1: 1: 1: teslvl()C60C80C81C82C83Others C18:3 C18:2 C18:1 C18:0 C16:0 (%) level Others C18:3 C18:2 C18:1 C18:0 C16:0 (%) level rnaeSf,wiePaln fines Pearling white Soft, Brundage elnHlesPaln fines Pearling Hulless Merlin 9B23 uls erigfines Pearling Hulless 99AB12334 RE ht erigfines Pearling White PR6E6 eglMdu ri erigfines Pearling grain Medium Bengal ↑= increase; ↑ S = nraeslightly; increase ere kernels Pearled ere kernels Pearled ere kernels Pearled kernels Pearled ere kernels Pearled ere kernels Pearled kernels Pearled ere kernels Pearled kernels Pearled ere kernels Pearled ... ↓= decrease; ↓ S = = eoa i content Oil Removal erigfie;PK fines; pearling eraeslightly; decrease ↑↓↑ ↑↑ ↑↑↓↔↓↔ ↓ ↑ ↑↑ ↑↑ ↑↑↓↓↓ ↓ ↑ ↑↓↑ ↑↑ ↑↑↓↓↔↔ ↓ ↑↑↓↔↔↑ ↑ ↓ ↑ ↑↑↓↔↓↔ ↑↓↑↔↓↑↑ ↑↑↓↔↓↔ ↓ ↑↓↑↔↓↑↑ ↓ ↑ ↑↑↓↔↓↔ ↑ ↓ ↑ ↑↑↓↑↔↓ ↓ ↑ ↑↓↑ ↑↓↑ ↑↓↑↑↓ ↑↑↓↔↔↓ ↓ ↑ hwdol lgtcags ihnec pce,vrea effect varietal species, each oat Within and sorghum wheat changes. while slight rice, composition, barley, only fractions, FA showed removal, PK in and changes surface significant PF of had both level for increasing species, with grain 5 among intensity, opsto ftermiigkrestwr oesal lipids stable unsaturated). more decreasing while toward FA FAs other kernels changes saturated the remaining (increasing also that layers the shows surface of removing study composition that this is time, reason first important the For content. lipid ewe i otn n Acomposition FA and content oil seed between a within patterns distribution in Relationship a aeu xmnto fTbe7sosta ntrso changing of terms in that shows 7 Table of examination Careful = ↔= ere enl;PK0 kernels; pearled S S S S flat. o.7,N.2 2011 2, Nr. 76, Vol. ↑ ↑ ↔↑ ↔↔↓ S S S S S S = hl kernels. whole ↑ ↑ ↑ ↑ ↑ ↑ S S S S S S S a , b r ↓ ↓ ↓ ↓ ↔ ↔ ↔↔↔ ↓ ↓↔↓ ora fFo Science Food of Journal S S S S S S ↑ ↑ S ↔↔↓ ↔↓ ↔↔ ↔↔ ↓↓ ↑↓↓ S S ↓ ↓ S S S S S S S S C341 ↓ ↔ ↔ ↔ ↔ ↔ ↓ ↓ S S S S

C: Food Chemistry ): differences cultivar versus Avena sativa Hordeum vulgare) ) isolines. J Agric Food Chem 55(11):4453–60. lpa ( Low Phytic Acid The author expresses thanks to Michael Woolman of USDA, Arlington, Va.: AOAC Intl. oil/fat utilizing high temperature solvent extraction, Method Am 5-04.Ekman Urbana, A, Ill.: Carlsson AOCS. A, Stymnein S. content, 2007. time Lipids in of grain deposition, tissues and of fatty oat acid ( composition.13C J nuclear Exp magnetic Bot resonance 58:2463–70. spectroscopy. Cereal Chem 59:159–62. and non-starch endosperm of four wheat varieties. J Scicontent Food and Agric fatty 31:877–88. Comp acid Anal18, composition 269–78. of major non-glutinous ricetion, cultivars and in thermal Japan. properties of J abraded Food barley. Cereal Chemphytosterol-rich 75:677–85. fractions. Lipids 39:783–7. varieties of wheat, barley, oats, and rye. Act Agricsection Scand of 14:1–11. a soybean seed. J Agric Food Chemthe 43:381–3 chemical constituents of soybeans. J Am Oil Chemscarifier Soc and 72:189–92 comparison with a barley pearler. Cereal Chemtions 84(4):407–14. in bran and abradedfour kernel fractions of a normal barley ( barley and effect of storage. J Food Sci 73(7):C569–C576. of different Sorghum bicolor varieties. Food Chem 109(4): 855–9. acid composition of157–212. some varieties of barley and sorghum grains.fractions of Grasas hulless barley y and Aceites hulless oat 51: grain. Joil Agric content Food and Chem fatty 27:813–5. acid composition of oats. Cerealof Chem pearled 66:296–300. and fines fractions from hulled and hull-lesswheat. barley. J Cereal Sci Chem Fd 62:112–6. Agric 26:429–35. pearled barley flours as affected by the degree ofcomponents pearling. in J two Agric oat cultivars. Food Cereal Chem Chem 49:331–5. 54:803–12. Australian oats. J Cereal Sci 28:311–9. 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Vol. 76, Nr. 2, 2011 r Journal of Food Science Finally, the present study used a unique lab abrading method This study was the first to provide comparative information Oil & fatty acid distribution in grains C342 Conclusion was insignificant. SuchFA differences composition in among the graindistribution changing species with correspond intensity a to seed of words, just those there discussed in is (Figure oil distribution 1 a within and relationship a 2). cereal In betweenlatter. grain. other FA The For former distribution barley, is rice,in and governed and by germ oil the sorghum, and oilThus, bran is they also region, mostly share concentrated whilechanging similar rates endosperm FA as distribution the has pearling patterns,for cycle much with progressed oats inward. less rapid In and contrast, oil. forthe wheat bran to region, while some endosperm extent,Thus, had oil they a also is substantial amount share less of similarlower concentrated oil. changing FA in distribution rates as patterns, the with pearling much cycle progressed inward. that could remove surfaceand then layers measured of and cerealcomposition compared grains, the in lipid layer several content by PFkernels as layer, fractions of well 10 and as small FA correspondingically grains. abrading homogenous The fractions. methodology Because didshape of not differences and give in botan- size the amongobtained kernel by individual pearling seeds might not of necessarilytural contain same parts the sample, same based struc- fractions ontrue levels for of surface seeds removal.tural of This parts barley, is such oats, particularly as andcreases of pericarp, wheat, the aleurone, kernels in and even after which soremoved. several layers However, on of some this fractions remained struc- have been method inobtain the was different fractions the that most representedthus different practical structure allowing parts, way a to centration comparison of to oil be anda a made seed, particular on but FA, also notmeasured fraction the only by among distribution fraction the grains. pattern within attribute con- for In measured, a fact, particular the theof attribute changing each observation species pattern was that generally betweendehulling consistent for and 2 indicates abrading method each that genotypes used the inable lab this in scale study separating is different useful layers and of reli- study. cereal grains for compositional about lipid and FAspecies distributions (barley, oats, within rice, kernelsvealed of that sorghum, from 5 and outer small wheat).decreased, surface grain The while to inner results C16:0 core re- anddecreased, of C18:0 and seeds, increased, C18:2 oil C18:1 content changedout and slightly. 2 This reasons C18:3 new ofreduced finding improved oil oxidative points stability content for andless pearled shifting unsaturated composition. kernels: FAs toward more saturated and C: Food Chemistry